Japanese Eggplants With Garlic, Olive Oil And Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 550 g japanese eggplants
• 1/3 cup extra virgin olive oil
• 7 cloves garlic, finely diced
• 1/4 bunch thyme
• 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil, extra
• 2 medium vine ripened tomatoes, finely sliced
• 1 lemon, juice of
• 1 pinch sea salt
• 1 pinch cracked pepper

Recipe

• 1 preheat oven to 180 c (350 f).
• 2 halve eggplants lengthways, leaving stems intact.
• 3 place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
• 4 drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
• 5 bake for 45 minutes, or until eggplants are tender.
• 6 remove from oven and increase temperature to 200 c (400 f).
• 7 drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
• 8 arrange eggplants on a platter and top with tomatoes.
• 9 drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.